Chicken picatta

Yield: 4 Servings

Measure Ingredient
1 pounds Chicken breast halves without skin; pounded thin
2 larges Egg whites; beaten
½ cup Bread crumbs
2 \N Whole lemons
1½ cup Chicken stock

Squeeze juice from on lemon and set aside.Dip pounded cutlets in egg white, then into bread crumbs. Brown cutlets in a non stick pan sprayed with non stick spray, 2 at a time.Set aside. After all are browned deglaze pan with lemon juice, making sure to crape brown bits off pan bottom. Add chcken broth and margarine, stir. Return chicken cutlets to pan, cover and cook about 20 minutes or until fork tender.

Platter chicken

Recipe By : Terry

Posted to JEWISH-FOOD digest V96 #60 Date:96-10-22 18:15:09 EDT


NOTES : Can use 1 whole egg instead of whites and substitute fresh bread crumbs for dried.

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